Drain the soaked dried chilies and add them to a blender with the shallots, garlic, galangal, ginger, sliced lemongrass, and turmeric. Blend until you have a smooth, thick paste, adding 2-3 tablespoons of water only if the blender struggles.

Heat the oil in a heavy-bottomed Dutch oven or wok over medium heat. Add the paste and cook, stirring frequently, for 6-8 minutes until it deepens in color, smells fragrant, and the oil begins to separate around the edges.

Add the beef chuck cubes to the pot. Stir to coat each piece in the spice paste and cook for 3-4 minutes until the outside of the beef loses its raw pink color.

Pour in the coconut milk. Add the torn kaffir lime leaves, bruised lemongrass stalks, sugar, tamarind paste if using, and 1 tsp of salt. Stir to combine.

Bring the mixture to a gentle simmer over medium heat. Do not boil hard. Cook uncovered, stirring every 20-30 minutes, for 2 to 2.5 hours until the coconut milk has reduced by roughly two-thirds and the beef is tender when pierced.

Add the toasted ground coconut (kerisik) to the pot. Stir it in thoroughly.

Reduce heat to medium-low. Continue cooking, stirring every 10-15 minutes, for another 45-60 minutes. The liquid will continue to evaporate and the paste will begin to coat the beef and fry in the remaining fat. The rendang is ready when the mixture looks dark, dry, and glossy, with no pooling liquid.

Taste and adjust salt. Remove the bruised lemongrass stalks. Remove from heat and rest for 15 minutes before serving.

Combine rinsed jasmine rice, water, and salt in a medium saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to the lowest setting, cover with a tight-fitting lid, and cook for 12 minutes. Do not lift the lid.

Remove from heat and let sit, still covered, for 10 minutes. Fluff gently with a fork before serving.